In a mixing bowl, whisk together honey, soy sauce, minced garlic, olive oil, paprika, thyme, salt, and pepper until well combined. Place your chicken pieces in a resealable bag or a shallow dish, pouring the marinade over them. Seal tightly and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor infusion.

While the chicken is marinating, preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss the cubes with olive oil, salt, and pepper until fully coated. Arrange them on a baking sheet in a single layer and pre-roast in the oven for 15 minutes.

After pre-roasting the sweet potatoes, carefully push them to one side of the baking sheet. Arrange the marinated chicken pieces on the other side, allowing room for them to cook evenly. Lastly, spread the fresh green beans around the chicken and sweet potatoes.

Drizzle the remaining marinade from the chicken over everything on the baking sheet. Place the sheet in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are golden and tender.

Once baked, remove the sheet from the oven and let it cool for a few minutes. Arrange the Honey Garlic Chicken, sweet potatoes, and green beans on a serving platter. Spoon over some of the pan juices for extra flavor and moisture.